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1
Start with the sauce.
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2
Slice off the 2 ends of each mango.
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3
Stand them up on a cut end, and cut down close to the skin to peel it away.
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4
Slice the flesh away from the fibrous pit, and then dice the flesh.
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5
Toss the butter into a saucepan set over medium-high heat.
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6
Stir in the jalapenos and ginger with a pinch of salt and pepper and cook for 2 to 3 minutes, til soft.
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7
Add the mango and cook for 5 minutes more.
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8
Pour in the orange juice, coconut milk, and Mutha Sauce, and toss in 1 teaspoon salt.
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9
Turn the heat up to high and bring to a boil.
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10
Lower the heat to medium-high and simmer 15 minutes, til reduced by half.
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11
Keep warm.
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12
Just before serving, stir in the orange zest, peppers, lime juice, and Tabasco.
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13
Wash the basil leaves, dry them, and stack them.
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14
Roll the leaves tightly like a good cigar, and cut across the roll into thin ribbons.
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15
Set aside.
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16
Fire up the grill.
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17
Cut the skin from the swordfish, and cut the fish in half lengthwise along the grain.
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18
Flip each half onto its side and cut into 1/2-inch-thick steaks across the grain.
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19
Rub the steaks down with oil and season with a sprinkling of Creole Seasoning on both sides.
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20
Clean the grill rack and oil it.
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21
Spread out a nice hot coal bed.
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22
Position the rack and throw the steaks onto it, directly over the coals.
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23
Cook for about 2 minutes and flip.
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24
Cook for another 1 to 3 minutes or so, til done but not overcooked.
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25
These babies should be succulent.
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26
Arrange the steaks on a platter and spoon on the sauce.
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27
Dress them up with a sprinkling of basil.
